East Coast Chair and Barstool Blog

How to Hit Furnishing Your Stadium Restaurant Out of the Park

Baseball Game

Spring is in the air and the Opening Day for Major League Baseball is scooching closer and closer. It’s almost time for America’s baseball parks to open their doors and start slinging hot dogs once again. But baseball season is about more than just hot dogs; there’s also beer, burgers, pizza, wings. It can be difficult to stand out among the crowd (and choices) when it comes to where baseball lovers choose to spend their dollars.

If you’re a first-time vendor or you’re looking to add more seating to your restaurant stand’s space, we’ve come up with a guide for things you should consider when selecting your furniture. Even if you’re not a stadium stand restaurant, these criteria can still apply when selecting outdoor furniture for a park, playground, or any outdoor area.

It’s a Beautiful Day for Baseball… Sometimes…

The weather can have a huge effect on your stand (hello, rain delays) but that doesn’t mean you can’t be ready for it. Scope out your space, are you covered? Are you out in the open? Where does the sun hit during game time? These are all factors to be noted when you’re choosing what furniture will work the best for your location. Chances are though, your stand is going to be exposed to the elements. After all, most food stands are open air in stadium environments. You’re going to want to be sure your furniture is either rust resistant aluminum or powder coated steel for protection against heavy moisture. Be sure to also consider how hot the material of your furniture can get in direct sunlight. You don’t want customers sitting down to eat a quick snack and spill their food because the seat was too hot! Aluminum furniture is a great option here with its reflective surface and the ability to adapt its temperature to who’s sitting on it within 15 seconds.

Aviator Chair, Great Lakes Table, Newport Table Base

Make Maintenance a Home Run

Game days are busy, hectic, and you aren’t going to have a lot of staff to spare. Choosing the correct furniture can shorten the time that you or your staff spends on daily upkeep of your space. The right table isn’t going to clean itself but there are ones that can make it easier! High density laminated tables are a great asset to have in a stadium-like environment because of their fierce durability. Tables like this are often scratch/UV resistant and pre-stressed to avoid warping in the sun. For low maintenance seating, find chairs that can stack. Stadium stands aren’t often blessed with a lot of storage space but if you can find stackable chairs they can be easy to tuck behind your counter.

Stella Chair, IsoTop Table, Shipyard Table Base

It’s Game Time for Your Team Spirit

With so many choices around your stand, it’s important for you to differentiate your restaurant from others around you. One way to accomplish that is your theming. If your restaurant is a franchise, theming may be out of your hands. In this case, try and find furniture that looks like it’s on the same playing field as those in your original restaurant. By using similar furniture, you can tie the stand restaurant to its larger franchise. If you have more wiggle room with the furniture you can pick out, try and integrate the team’s colors into the furniture. Poly lumber tables can offer a great medium for doing this because they are so low maintenance and come in a wide variety of color options.

Distressed Viktor Chair, Caribbean Table, Palermo Base

Selecting furniture for your stadium restaurant may not be the most glamorous task that you do but it is necessary to find quality pieces that are durable, easy to maintain, and represent your brand. Be sure to study your vendor agreement before making any purchase decisions, each club’s organization runs themselves a little differently. If you have any questions on the furniture items above or finding other budget-friendly outdoor furniture, please call us at 800-986-5352. We’d be happy to help you customize your space!

Introducing the GLADIATOR Tufted 950 Bucket Bar Stool

Are you looking to upgrade your bar or restaurant furniture? We’ve recently added to our premium bucket bar stool offerings with the GLADIATOR Tufted 950 Bucket Bar Stool. The 950 bucket stresses design and coziness. This smart bucket bar stool takes the structure of the 625 bucket and the tufting accents of the 925 bucket to create a stool that is as trendy as it is comfortable.

New Bucket Bar Stool Give your bar area an executive atmosphere with the 950 Bucket Bar Stool and all its options. We’re confident this bucket can fit into any environment with its three options of 22 oz. vinyl in Bourbon Brown, Distressed Black, and Distressed Wine. No matter what vinyl color you choose to complete this bucket, the back of this bar stool makes it truly unique with its button tufting. Imagine customers walking into your bar area and being wowed by the luxurious back of the 950 bucket lined up along your bar’s counter. You can also customize what base the 950 comes on. The 900 frame base throws in industrial vibes, with finish options including black, rust, and clear coat, while the 910 frame keeps the vintage look of the bucket flowing through the base.

Comfort is key with a great bucket bar stool and the 950 completely rises above your average club chair in this department. High density foam creates a molded seat and back for your customers to relax on, complete with a waterfall seat edge. This bucket bar stool’s comfort rivals that of our premium 925 bucket and ever-popular 825 bucket model, so you can encourage customers to hang around for a little longer.

With its stylish tufted back to retro industrial base options, the GLADIATOR Tufted 950 Bucket Bar Stool upgrades your bar’s ambiance to a whole new level. Please call our customer care representatives at 800-986-5352 for more information on adding this bucket or any of our other bucket options to your restaurant or bar’s space.

Our Newest Outdoor Collections for Spring 2018

With the temperatures slowly but surely starting to rise, it is time to start thinking about throwing open the doors to your outdoor areas and take advantage of the boost to your restaurant’s profits that comes with additional seating. Before you get too excited, however check on the condition of your outdoor furniture. Does it need repairs? Replacement?

Now is a great time to buy to ensure that you have new outdoor furniture by the time you plan to start serving outdoors. If you are on the search for new furniture, you will be excited to hear that at East Coast Chair & Barstool we have brought in several new lines of outdoor restaurant furniture. With all of these additions, we are sure to have something perfect for your patio. Let’s discover the best fit for your restaurant or bar.

The Palmetto Collection

Island style doesn’t have to be “all tiki all the time”, as shown by our Palmetto collection. A black and white wire reinforced polyethylene weave is wrapped around a non-rusting aluminum frame to give off an upscale beach vibe. With its neutral color palette, this collection looks great in almost any setting.

The frame is hand painted to give it a very realistic bamboo look, but with the added benefit of durability for commercial use that comes with an aluminum frame. Aluminum does not rust, making it ideal for outdoor use in areas with salty air. This collection features a bistro style chair and bar stool perfect for enjoying a night outdoors.

Fiji Collection

The Fiji collection is a modern take on outdoor furniture that makes a statement. All Fiji chair options were designed with comfort and style in mind. Available in two different back styles, your customers won’t mind sitting back and relaxing for hours on end. The Fiji collection features the traditional arm chair style or a club chair. All club chairs come with a tie-on cushion for maximum comfort.

Created using two different materials that are equally sturdy, your toughest decision will be determining which design you like better! This first is a textile rope in a rich espresso brown color that fits right in with any color scheme. The rope features a beautiful weave pattern using several strands.

The second option, is a polypropylene wicker that is more durable than traditional wicker. It is also available in two beautiful colors, an espresso and ash gray. Some give is afforded by the material to provide your customers additional comfort. Even your staff will love this material as it is easy to wipe down at the end of a busy night.

Havana Collection

Reminiscent of our New England and Atlantic collections, the Havana is the latest addition to a series of faux wood outdoor furniture. Who would have thought textured driftwood poly lumber paired with black metal would look so good? Well, we did, and we are so pleased to offer this to our customers.

The Havana collection is the ultimate in outdoor durability. The frame is a matte black powder coated aluminum frame that is rust resistant. While the poly lumber inserts are much more durable than traditional wood. It is waterproof and resistant to mold and insects, as well as being easy to clean. They are easily stackable, making them convenient to store during the winter months.

This collection is the whole package with two bar stool styles, two chair styles, and table tops in a variety of shapes and sizes. You’ll certainly be able to find something that works for your restaurant.

Palazzo Collection

The visual appeal of wicker with the durability of metal. The Palazzo Collection, with its streamlined and squared off design, offers a distinguished look for your outdoor area. The seat and back of this collection uses a tightly woven wicker weave in a stunning espresso that has just enough give to offer your customers some additional comfort. The rust resistant aluminum frame is powder coated in matte black achieving just enough contrast from the espresso wicker.

This collection is easy to store when not in use because it is stackable. With multiple chairs and bar stools to choose from we are confident you’ll find something you’ll love.


You really can’t go wrong when you select any of our new outdoor furniture collections. Still have questions? You can contact one of our Customer Care Representatives at 800-986-5352 for expert advice or to start your order!

Combating Food Waste in Your Restaurant

The last thing you want as a restaurant owner is to watch your money get thrown out in the garbage. Unfortunately, when you waste food, this is exactly what’s happening. It’s seemingly easy to do, some milk here, apples there, and right before your eyes, thousands of dollars have gone to waste. Because it’s so easy, it’s estimated that there are 60 million tons of food wasted annually throughout the United States, and it’s likely that your restaurant is contributing. So how can your restaurant put anti-food waste steps into effect? Here are some actionable steps your restaurant can take to help cut down on food waste.

Create a committee. Either find individuals motivated to take a stand against food waste or incentivize the position, but make sure you have people from different areas in your restaurant as part of the committee. You don’t want to involve your whole kitchen staff, only to leave out the wait staff. You also need your purchaser on board (whether that’s you or an employee).

Practice FIFO. If you don’t know what FIFO is, listen up! A ‘first in, first out’ system allows your food preparation to run more smoothly, while keeping in mind the issue of food waste. When a new food order comes in, put the new food on the right and shift the previously-purchased food to the left. Cooks then grab food in a reverse order (left to right) to make sure they are using the items that will expire more quickly than the food on the right hand side.

*Pro Tip: When organizing your storage area, beware of cross-contaminating foods. Raw chicken does not belong next to fresh produce so don’t let all your rules go out the window to focus on FIFO. Shelf-labeling is handy while keeping in mind newer versus previously-purchase food and the types of food that can be stored together.

Control portion size in the kitchen. This requires due-diligence from your staff. As kitchens get busy, eyeballing ingredients (aka not paying attention to the pre-priced amounts from your menu plan) becomes more common but this is one way that customers end up with more food than they need and often more than they paid for. American restaurants are notorious for unnecessarily large portion sizes. You want to satisfy your guests, but not at the cost of your bottom line. A great way to cut down on food wasted by customers is to allow them to choose their portion size by offering lunch and dinner sizes on the menu. The less food that’s left on your guests’ plates, the better.

Repurpose ingredients. Have a lot of leftover shredded chicken from yesterday’s fajita special? Make chicken tortilla soup! If you’re flexible with your specials, soup can turn leftover nightmares into the next day’s featured dinner.

Make over your menu. Speaking of flexibility, you’ll want to check in on how each of your menu items are doing. If you must buy highly-specialized ingredients for a few items, make sure they’re worth it. If they are sub-par performers on your menu, change it up! It’s easier to broaden your menu with dishes that have more universal ingredients. A lot of restaurants turn to a focused menu to use up any surplus and still offer a variety of options without sacrificing storage space while cutting unnecessary costs.

Compost. Chances are your restaurant probably builds up (and throws away) a lot of produce scraps. Whether it’s from leftover salads or unused portions, these scraps can easily be composted. If your restaurant has its own little garden that grows herbs, use these as fertilizer. Or build community relations and reach out to farmers who could use the compost to help supplement their crops.

Donate what you can. If your restaurant has exhausted the options to using leftover food, consider donating. There are many organizations around the country that help excess food get to those who are in need. If you’re concerned about liability and the legality of your donation, review the Bill Emerson Good Samaritan Act of 1996 to understand your rights as the donating party.

Full dumpster

Keeping food waste in the forefront your mind when running your restaurant and making operational decisions is crucial in combating the problem. Taking the steps above are just a few ways your restaurant can have an impact on this destructive global trend. Integrating these better choices into your business model can cut down on food waste and save you money at the end of the day.

Do you have plan for food waste in your restaurant? What steps do you take to combat it? Tell us below in the comments.

Guest Blog: Negotiating the Best Lease for Your Restaurant or Bar

Full room shot of an empty bar.

Do you want to save money and improve the value of your restaurant?

If you’re leasing or renewing a lease, or at the beginning stages of opening a restaurant, bar, brewpub or other retail establishment, this article can help you.

I have had eight page leases and two hundred page leases in my career. It is imperative that you negotiate the best deal you can. When you decide to sell, what you decide today will play a part in what you sell for in the future. I have had underperforming restaurants and bars to sell over the years and because they had  below market rent  or a favorable lease we were able to leverage the value in the lease. Also, I’ve seen wonderful restaurants that are reasonably priced and profitable to sell, but have a lease that has unfavorable terms, rent is too high, not enough term on the lease, landlords reputation is difficult, the building is in disrepair… get the idea?

Restaurant Leases can be very lengthy and confusing, making them hard to fully comprehend and negotiate favorable terms for. Leases can be short and vague, or extensive and complex. You need to be aware of what you are agreeing to. The best way to do that is to review the terms carefully. Have the right people in your corner. Make sure they are licensed, understand commercial transactions and reputable. Your Broker can help you navigate the road blocks in your lease, and their knowledge of the market will help you get the best possible deal. Always have a seasoned real estate lawyer that focuses on commercial leases to review the lease prior to signing.

There is so much information to understand and be aware of that I picked a few main topics to discuss.


Prior to a formal lease being signed, the Landlord or Real Estate Broker will draft a non-binding Letter of Intent (or LOI) stating the basic terms of the lease.

  • WHAT: The Letter of Intent is a non-binding document, that sets the ground rules for the lease negotiation. The LOI simply creates a term sheet for the lease, so all parties involved are on the same page.
  • WHY: The LOI creates the framework for negotiation before a binding contract is signed. When the Tenant, Broker, Landlord, and Lawyers involved review the LOI, all parties are on the same page prior to drafting the lease. It saves time for all parties by setting up the ground work.


How long should you commit to the lease?

The length of your lease term can vary, and you should be aware of the renewal options, as well as when to exercise them.

  • Base lease terms generally last 5 to 10 years.
  • Typically, the lease should have renewal options (5 to 10 years, matching the original lease term).
  • The lease dictates when you need to give notice to the Landlord to properly exercise your options. This could be anywhere from 6 months to 2 years before the expiration of the lease. Make sure you pay attention to when this time period is in your lease.


Personal Guarantee Strategies

“I’m not signing a guarantee, why should I?” This puts you personally on the hook, financially, and defines obligation, risk, and liability. Some landlords make this a deal breaker but it doesn’t have to be. If you do not want to sign one consider some of the following strategies to eliminate or reduce liability.

  • In lieu of a Personal Guarantee, sometimes you can negotiate a higher security deposit, a letter of credit, or a co-signer.
  • Try to limit the Personal Guarantee to a specific time frame (2 years), or ask for Liquidated Damages.
  • Negotiate to limit the Guarantee to the amount of rent, brokerage fees, and build-out costs.


How much rent can I afford to pay? What’s the secret sauce here.

The economics of the lease are critical for your success.

  • To figure out, roughly, how much rent you should pay for a space, take your projected sales for the location and multiply it by the percentage of industry norms. This will give you your Occupancy Cost.
  • 5% to 8% are average rental costs, 9% and above are high costs.


What is Percentage Rent?

Is additional money that is paid to the landlord only if you hit certain benchmarks. In Percentage Rent, the base rent can be lower. If you exceed the Break Point in sales, the Landlord will receive additional rent based on that percentage.

  • It is calculated as an annual percentage based on gross sales that exceed a certain threshold. This is called the Break Point.
  • Once you hit the Break Point in sales, you pay the difference between your Actual Sales and the Break Point, multiplied by the percentage agreed upon in your lease.

If you cannot negotiate the percentage rent out try the following:

  • Make sure what the Landlord considers Gross Sales is defined in your lease.
  • When your rent goes up, the Break Point should increase.


Common Area Maintenance (CAM)

If your space is in a Shopping Center, Strip Mall, Retail development there is a good chance you will be obligated for Common Area Maintenance (or CAM).

CAM: What Is It, And How To Save Money

The CAM clauses are often the least understood part of a lease, and can be the most expensive part. This is where your Lawyer will come in handy. CAM charges are additional fees tenants pay to offset the common area costs shared by the Tenants. CAM fees cover a variety of net charges, including Fixed & Variable Fees. Be sure to be aware of all the fees included in your lease.

  • Fixed Fees include items such as Real Estate Tax, which may vary somewhat, but are generally similar year to year.
  • Variable Fees are items such as snow removal, pest control, landscaping, and elevator maintenance.

What you need to know:

  • Landlords typically want CAM terms to be broad. Ensure that the CAM terms in your lease specify the details of what you are responsible for and what the Landlord is responsible for.

Make Sure YOU Examine the Landlord’s records to make sure the CAM expenses are properly charged from the Landlord.

  • You want to be able to cap the charges or negotiate a fixed fee for CAM charges. For example, a cumulative 5% cap setting a ceiling on annual increases to CAM fees.

What to watch out for:

Administrative & maintenance fees, lighting, roofing, capital improvements, electrical wiring, HVAC.


Look out for Use Clauses and Exclusive Clauses.

  • Use Clauses restrict what you can do and can prescribe specific use. For example, they can restrict menu items. Make sure you’re fully aware of the restrictions put upon your restaurant during the lease terms.
  • Exclusive Clauses prevent the Landlord from leasing to a similar business as yours within a set of terms. For example, another of the Landlord’s Tenants may not be able to have over 20 taps in their bar because you have exclusive rights to 20+ taps in one bar.


Should you Sublease or get an Assignment of the lease?

Subleasing is the leasing of part or all of the property held by a Tenant as opposed to the Landlord. The original Tenant still retains partial interest. Assignment means the current Tenant signs over the lease to a new Tenant or the Landlord, and transfers all interest.

  • Before considering either of these options, you should find out if the lease allows subletting/assignment.
  • Know ahead of time what the liabilities are for subleasing/assignment.
  • Have a copy of the Master Lease (the original lease you signed) and all addendums.
  • If you assign your lease the landlord may still want you to stay on the lease


Construction Improvements

Have your Contractor & Architect walk through the space prior to signing the LOI and lease. They need to be aware of the terms of the build-out as defined in your lease to best advise you on the build-out costs and timelines. This is a key component in your lease and can greatly impact you.


What you don’t know could cost you

  • When leasing a Second-Generation space, the HVAC is a key feature to pay attention to. Make sure you ask the Landlord: How old is the HVAC? What is its expected life? Are you as the tenant responsible for upkeep, replacement, or repair? What is the tonnage?


Everyone wants a Patio

The Tenant is generally responsible for the maintenance of a patio. You should not be paying separate rent on a patio space. However, make sure your liquor license covers the additional square footage of your patio.


Liquor License tips

  • First item of business is to make sure there is one available that is transferable. Know how much it costs.
  • You need to get a timeline on how long it will take to transfer. Our office averages 6-8 weeks.
  • Will the landlord allow a license? Make sure you pay attention to the Use and Exclusive clauses that exist.
  • Pay careful attention to the Rent Commencement. If you got a too good to be true deal there might be an issue with the transferability of the license.  To save a few thousand dollars and have to open without the license can be  detrimental to the long term success.


I can’t begin to cover everything you need to know. There is still Build Out, Rent & Lease Commencement, Signage, Zoning, Permits, Defaults, Tenant Improvement Allowance, Free Rent. I can’t stress enough to make sure you have experienced professionals in your corner.


Terri Sokoloff, CBI, CNE, CRB, GRI/Broker

President Specialty Bar & Restaurant Brokers

Terri Ann Sokoloff is the President of Specialty Bar & Restaurant Brokers. She brings a high level of expertise to the clients of Specialty Group, offering more than 25 years of experience in the industry. She is a licensed real estate broker, a certified real estate brokerage manager (CRB) and a certified business intermediary (CBI). In addition to being active in professional organizations such as Commercial Real Estate Women, Urban Land Institute, Women’s Leadership Initiative, PA Restaurant Association, Former Advisory Committee of PA Culinary, Terri has also authored numerous magazine, newspaper, and pricing guide articles and has appeared as an expert on a variety of regional and national media broadcasts. She has been featured as a speaker at the Nightclub & Bar National Convention on the topic of “Selling Night Club & Bars” & for the PA Restaurant Association on the topic of “Confessions of a Restaurant Broker” and “Leases: Negotiation, Clauses, Mistakes, and Tips”.

Pizza Shop Design Trends For 2018

When someone tells you to imagine a pizza place your brain might immediately jump to images of a classic pizzeria.  You know the one. It has black and white checkered floors paired with red walls, a few chairs and tables, usually in a bistro style design, and checkered tablecloths. However, the pizzerias of today, both large and small, are bucking that traditional look and opting for a more updated image.

You might be wondering why that should matter, studies show that ambiance can affect customer perceptions in a big way. Things such as how much and how fast customers eat, how much they spend, how long they stay, and their impressions of your responsiveness and reliability. To make sure you are sending the right message to customers, we’ve gathered together some of the industry’s leading trends.

Back to Roots

In the pizza business, along with many other businesses, we are seeing a shift back to their roots. Many pizzerias are doing this by installing brick ovens into their shops. More and more, customers are wanting not just food but a complete experience. Brick ovens are part of that experience that screams authenticity. Brick ovens also benefit the taste of the pizza: toppings are crisper, and they boost food flavor. They also cook the pizza faster than a conventional oven and are an energy saver.

Open Kitchen Design

Customers are more interested than ever in not only the ingredients going into their food but how it is being made. To accommodate this pizza shops are opting to go with an open kitchen plan. The open layout allows customers to see exactly what is going on during the preparation of their food. Everything from the ingredients being used to the cleanliness of the chefs is available for viewing. Your cooking method is part of your brand.

Besides the practicality, it also adds to the experience of a pizzeria. Seeing dough being tossed into the air has a real feeling of authenticity.

Decorating Using Tools

A lot of pizzerias are using what they already have to decorate their shops. Pizza peels, rollers, and cutters are making an appearance on walls and in other areas of the restaurant. For that something extra, pizzerias are having their names engraved onto wood pizza peels to display at their entrances or on hostess stands.


Tile is back in a big way. For years the material has been relegated to the bathroom, but no more. Placed behind a bar or as a backsplash in an open-air kitchen. White subway tiles are very in and create a nice clean look. Tile can also be used to create an accent wall with texture.


Mural walls are a great way to bring color into an otherwise neutral palette full of earth tones and pull focus. Colors help to create an inviting ambiance that has customers staying longer and ordering more. Murals don’t always need to be paint. Some restaurateurs have started combining metal and wood to create focal walls. They will use boards of wood to cover one wall and then hang some form of metal art on the wall. If the budget allows, logos can be cut out of metal to create a cool branding opportunity.

Your branding will help dictate which route you should go. If your brand is more playful or eclectic, a colorful mural might fit right in with your branding. If clean lines and neutral colors are your thing then a wood and metal combination might fit best in your shop.

Reclaimed Wood and Brick

Many pizzerias are favoring the brick and reclaimed wood look. It is a combo of craft/artisan and more modern.  Especially when paired with metal accents. The texture of these materials brings in the artisanal feel while the straight lines they have ended up having a modern aesthetic. “Nothing goes better with pizza than reclaimed wood,” according to Pizza Today. Utilizing brick is also a great way to incorporate street style into your restaurant.

Whether you are considering a complete reimagining of your shop, or simply looking to add a few updated pieces like customized peels, one of these trends is bound to work for you. It will keep your shop looking fresh and your customers coming back for more.

Which one of these trends is your favorite? Let us know in the comments below!

Valentine’s Day Promo Ideas For Restaurants

One of the busiest days in the restaurant industry is fast approaching, and you don’t want to be caught off guard. Valentine’s Day is the second biggest day for dining out, second only to Mother’s Day. A quarter of Americans eat out to celebrate the holiday with their special someone. That totals about 8 billion dollars spent in restaurants across the United States. What restaurant doesn’t want a piece of that? As a restaurant owner, you want to make the very most of this opportunity.

What can you do to make your restaurant stand out among the competition? We’ve gathered together some Valentine’s Day best practices and brainstormed some fresh ideas to help you create a memorable and lucrative night.


First things first, you need to think about your menu. To make it easier for you and your staff consider offering a preset prix fixe menu, otherwise known as a fixed price menu. It will cut down on wait times for guests and give you a better understanding of what needs to be ordered for the night, helping to increase your profits by lessening waste.

Having a prix fixe menu can also be beneficial for customers. They know exactly what they are getting and at what cost. No unexpected surprises for either of you.

As part of your prix fixe menu, consider including a starter, main course, dessert, and a recommended wine pairing. If you want to go the traditional route, try to incorporate pink or red foods into your menu and a chocolate dessert.

Valentine’s Day can be a great time to incorporate some current food trends into your meals. A little bit of fun experimentation can help to set your restaurant apart from others who might be offering more traditional entrees. Perhaps offering a dessert sampler instead of a complete dessert would appeal to an audience looking for that extra special experience.


Altering your beverage service can also be beneficial for the busy day. Make sure to have suggested wine pairings available for guests who might not be very knowledgeable. Also, make sure your staff is well educated on the different wines and specialty cocktails you are offering. Fruit flavored red and pink cocktails are a favorite, but taking a risk could pay off too.  Consider adding a chocolate martini with chili pepper for an added zest.




Having the right atmosphere is crucial. Everything other detail can be perfect, but if the atmosphere is off, it’ll still feel like something just wasn’t quite right. Make sure to give your patrons the whole package. Dim your lights a little extra. Take a look at your music for the night and make sure it fits with the rest of your ambiance. Consider reusing those string lights you brought out for Christmas time to create a romantic lighting for your guests, or perhaps some candlelight to dine by.


To help the day run smoothly, encourage guests to make reservations early. To encourage reservations, you can offer promotions, such as a free dessert, to those who book ahead. As tempting as it may be, do your best not to overbook. Consider that guests might want to take their time and linger over dinner to fully enjoy the experience. You don’t want a bad review showing up on Feb. 15th saying that guests had to wait hours, even with a reservation.



Staffing- Call In the A-team

Make sure that you have your A-team working. Your most experienced workers should be present in both the front and back of house. Valentine’s Day is not the time to try training a new host or waitress. Leave that for the 15th when the rest of your staff has earned a day off.

Valentine’s Day is all about the specialness. Going above and beyond for the people you love. The restaurant industry is no different. You want your customers to leave feeling that they had the best food, drinks, and service. Take a moment to speak to your staff about the importance of offering an extra special experience. Try to have your most experienced servers working that night. You can trust them to give the kind of service you expect, and more experienced servers tend to be better at up selling a customer.

You can also offer take home gifts for customers. A custom wine glass or even something as simple as a flower can set you up as going above and beyond in the mind of a customer.




Make your Valentine’s Day specials and hours as easily accessible as possible. If customers can’t find the information, chances are they will move on to someone else who already has theirs readily available. Create a graphic and post it on your social media accounts and start a Facebook event. It also never hurts to print out some flyers and hang them around your restaurant or hand them out with receipts during January and February. The easier it is to access your important information, the better the chances you will have a full venue for Valentine’s day.

Thinking Outside of the Heart Shaped Box

If you are looking to try something new this year, we’ve got a few ideas for you that are a twist on the classic Valentine’s day meal that we all know.

Wine Tasting or Beer Tasting – For those who love the beverages more than the food. Local breweries and wineries are popping up all over the United States and consumers are responding positively. Join up with some wineries or breweries in your area to offer a tasting night.

Offer Valentines Meals the Weekend Before and After– Some people just can’t make it out on a weeknight to celebrate. Offer them the same meal the weekend before and after with a discount or a promotion. You can bring in even more business and will be able to offer it as an option to anyone who asks for a reservation for the 14th after you are booked up.

Galentine’s Day Brunch – Galentine’s Day is a day where women across the world celebrate their female friends. And what do gal pals love? Mimosas. Galentine’s Day is February 13th but you would probably do best on the Sunday before or after Valentine’s Day.

DIY Dinner – DIY is all the rage and that extends to the restaurant industry. Talk to your chef and see if they would be willing to offer a class to customers on how to make their own Valentine’s dinner. What could be better than having customers pay you to make their own meal?

Takeout Meals – We all have one in our lives that we know and love. An introvert, someone who works odd hours, or even moms whose only chance at a peaceful dinner is after the kids have gone to bed. You can still market to the person who wants to eat in but doesn’t want to spend hours cooking the perfect meal? That is where you come in. Offering takeout meals are a great way to continue to offer food, even after your reservations are full. Consider asking customers to order a few days in advance to give your team plenty of time to order and prepare the extra meals.

Whether you stick with the traditional candlelight dinner or do something a little different, a few ideas will remain the same. Good marketing, great food, perfect atmosphere, and a staff that goes above and beyond for the customer, will make your Valentine’s day a success.

Do you do something for Valentine’s day that your customer’s fall in love with every year? Let us know in the comments below.

Why Wood and Metal Hybrid Restaurant Furniture Works

Elliot Bar Stools

Move over Ramen burgers and Korean clam chowder, the infatuation of making two very different concepts work together in flavors and offerings is not limited to food in the restaurant industry. Commercial furniture is reflecting the mashup trend by taking differing materials and combining them to create unique pieces to accent your restaurant.

You wouldn’t bat an eye at a wood table top and metal base, but what may catch your attention is these two materials together in a chair or bar stool.

This trend has gone by many names: rustic industrial, modern rustic, vintage industrial. The list goes on and has been present in the home décor and architectural industries for some time. These materials together highlight their contrasting points while also making a great pair.

When wood is used in design, it carries a warmth and neutrality with it. It feels earthy and organic. In contrast, metal can bring a manufacturing-like or contemporary vibe. With its hard an unbending feel, it’s completely the opposite of wood that is soft and easily affected by its environment. The wood and metal hybrids are a marrying of the two that create something totally new yet familiar.

Visually these compositions meld together but they also work well structurally. In a restaurant, metal is less easily scratched and cracked, making it ideal in combating daily wear and tear over wood. When metal is used to reinforce a wood seat or back in a frame, the chair or bar stool becomes more durable.

With the popularity of the wood and metal hybrids, we have quite a few designs that are right on trend for your restaurant.


1) Erwin Collection

Solid oak wood and black powder coated metal come together in the Erwin Collection. The rustic look of this collection is defined further with a traditional X-style back and stylized legs.

Erwin Bar Stool and Chair

2) Elliot Collection

The Elliot Collection updates the classic ladder back design by using solid oak wood and a weathered iron for an industrial look that’s softened by the wood back and seat.

Elliot Chair and Bar Stool

3) Henry Collection

The Henry Collection keeps it simple with squared off wooden backs and seats, giving this collection an understated modern look. The distressed wood paired with the slim yet sturdy, black powder coated frame makes it an easy pairing with other restaurant furniture.

Henry Bar Stool and Chair

4) Piper Collection

The metal frame of the Piper Collection brings a breath of fresh air to restaurants with its hairpin leg design. Embracing the rustic industrial look, the sleek steel contrasts the deep tones of the oak to warm up any dining area.

Piper Bar Stool, Backless Bar Stool, and Chair

5) Gladiator Collection

From window pane to full ladder back to vertical back, we have all your classic styles covered with the Gladiator Collection. Traditional back designs make this collection extremely versatile and are right on trend with their steel frames and variety of wood seat options.

Gladiator Bar Stool and Chair with Wood Seats

6) Simon Collection

Think grit, think modern, think mechanical. All of these can describe the strong metal look of the Simon Collection. Because this collection comes with a variety of wood seat options to offset the smooth steel, Simon’s are a standout statement piece in a rustic restaurant atmosphere.

Simon Chair and Bar Stool with Wood Seats

Each of these collections use a metal frame with a wood seat and/or back. Together, these materials create a unified theme for your restaurant by pulling from warm and cool tones. Restaurants need furniture that can meet the hectic demands of the industry with durability and visual appeal. And just like a leader of the mashup movement, the cronut, these wood and metal hybrids give you the best of both worlds.

Do you use wood and metal hybrid furniture in your restaurant? What are your thoughts on this hybrid furniture trend? Tell us in the comments below.

When Is a Good Time to Order Furniture For Your Restaurant?

FAQ's From the Files of East Coast Chair & Barstool

Something even the most knowledgeable restaurant owners seem to be unsure of is when they should order furniture for their new restaurant. In the world of express shipping and Amazon Prime, consumers tend to think that they don’t need to order things very far in advance. This is not the case with commercial furniture. When asking yourself “when should I order my furniture?” The answer is: the sooner the better.

Ideally, you should begin your search at around 10 weeks before you want the furniture to arrive. It seems like a lot of time, but it will go by faster than you think.  Starting earlier gives you time to research, place the order, and receive the furniture before your opening.

The time it takes for your furniture to arrive on your doorstep is dependent upon a couple different factors. This first of which is the type of furniture you order. Items that are custom built such as reclaimed booths, or custom vinyl seats, have a production time, where other items might not.

By calling in advance, you can also check the stock of the item you have your eye on. Popular items sell out quickly. Stock fluctuates daily and can affect your expected arrival date. Even if an item says out of stock it is good to call and see when the next shipment is arriving. The earlier you call the better to either reserve your items, or get your name on the preorder list.

Transit time is another factor in your furniture’s arrival. Most large furniture items ship LTL. You’ll want to take into account the location of the place you are ordering from in relation to where you are located. Items traveling from across the United States are going to take longer than items coming from across the state.

Purchasing outdoor furniture can be a little different than purchasing indoor items. If you are looking to get outdoor furniture for the spring/summer season, February is a good time to order. You want to have your furniture before the weather breaks and customers start asking to sit on your patio. Waiting too long to call could put you in the danger zone of not being able to receive your furniture until part way through the season.

It is best to order your restaurant furniture well before your open date, about 10 weeks, to make sure that you can get the items you want, in the time frame that works for you. If you have your eye on some pieces that we offer at East Coast Chair & Barstool, you can get your order started today by calling our Customer Care Team at 800-986-5352.

2017 Fads Turned 2018 Trends

When the ball drops in Times Square on New Year’s Eve, it symbolizes a new year and a new beginning. But this doesn’t always apply to the restaurant industry; fads turn to trends and stick around from one year to another. We’ve rounded up the popular restaurant trends from 2017 that are going to be around for the ball drop and the first part of 2018.

On the Menu:

Less is more cocktails Less is more cocktails. Many restaurants are beefing up their drink list with lower proof drinks by getting more playful with ingredients and lessening the alcohol content. Not only do bartenders get to have more fun with the flavor palate of the drinks, the profit margin widens as well by using less alcohol.
House-made condiments House-made condiments. Restaurants are striving for originality, down to their sauces. Think house ranch, mayonnaise, and sriracha-infused ketchup. Chefs are getting creative and complementing dishes with flavors that round out the tastes.
Cold-brew coffee Cold brew coffee. Lose that koozie! Cold brew coffee is past the fad phase and rocketing into 2018 as a staple in many coffee shops and restaurants. This new way to brew coffee offers many facets of customization that lets the restaurant owner (and customer) get a little creative when it comes to more caffeine in the same cup.
Local beer partnerships Local beer partnerships. You can grab your favorite local brew just about anywhere. Many restaurants are partnering with local breweries and wineries to put their fares on tap right next to the big distributors. This not only promotes businesses in the area, but also increases a sense of involvement in the community.

On Operations:

New ways to order New ways to order. There are very few things in this world you can’t use your Amazon Prime account for anymore, including food delivery. And it’s not just Amazon. Food delivery services range from Amazon to the restaurants themselves to GrubHub and Postmates. These services get food to the consumer, without them every stepping foot in your restaurant.
Conscientious cooking Conscientious cooking. The world’s eyes are wide awake to the food waste problem and is reflected in the restaurant industry’s attitude towards less-waste cooking. A restaurant adhering to more sustainable practices is becoming much more common.
Inclusive menus Inclusive menus. Vegan, vegetarian, and gluten-free options are showing up on more and more menus. Being more inclusive with dietary restrictions has been on the rise in 2017 and will continue into 2018. Adding these options to your menu can be the deciding factor for customers with food allergies and auto-immune disorders like Celiac.
Herb gardens Digitizing payment. Customers can now eat, drink, and pay all from the comfort of your restaurant booth. From kiosks to digital receipts to mobile payment, many restaurants are moving towards using paperless payment for a streamlined procedure for customers. As this technology becomes more affordable, the practice will continue to spread in 2018.

On the Design Board:

Food halls Food halls. After exploding onto the scene, food halls are becoming more and more the norm. Per Cushman & Wakefield, “the number of food halls operating in the United States is expected to exceed 200 in 2019”. This number has grown every year with many slated to open in 2018 in urban markets like Atlanta, Manhattan, and Austin.
Wood and metal hybrid furniture Wood and metal hybrid furniture. Here’s a juxtaposition we can get behind! Combining the warm tones of wood and the industrial cool of metal create quite a contrast in furniture, this trend is all over chairs, bar stools, POS stations, and tables. With hybrid furniture, it becomes so much easier to pair pieces together when there’s a little bit of both wood and metal in them. Who doesn’t want the best of both worlds in their furniture?
Introducing color  

Introducing color. Whether it’s the furniture, centerpieces, or a mural wall, restaurants are gravitating toward bright colors rather than darker browns and blacks. This kind of design gives restaurants more of a fun and fresh feel, often set on a white backdrop.

Tile is here Tile is here. 2017 brought the tile out of the bathroom and put it behind the bar. Restaurant designers are using tile on backsplashes, bar fronts, and accent walls to add texture and focus. Move over wallpaper, this is the year of tile!

Which of these trends do you see sticking around longer into 2018? Tell us in the comments below!